The foundation of this soup is a many-hour simmered beef bone broth that rumbles with depth and strength. We layered on top of that a carrot-ginger-fish sauce flavor base that is very bright, very lively, and a nice contrast to the beef. We really think this bowl is a winner!
Read moreTonjiru Country Farm Ramen
Tonjiru in a hearty winter miso soup made with bits and pieces of root vegetables and pork. It's a perfect way to use up vegetable peelings like carrot and potato skins. Add noodles, and this becomes an unusual but hugely satisfying ramen.
Read moreUmi Beef Stew (with Your Instant Pot!)
Are you the lucky owner of an Instant Pot? This is for you! Have a Dutch oven instead? This is for you too! A rich, deeply flavored stew for winter, redolent of star anise and cinnamon with a gentle heat from the chilies, and succulent, tender beef.
Read moreKimchi Stew Over Noodles
Kimchi stew is for kimchi lovers. The long simmer makes everything uniform and bright. The tofu is working some magic, we think. It is the perfect medium for taking up all that kimchi pungency and transforming the resulting stew into something strangely delicate.
Read moreChris’ Khao Soi
Khao Soi is ramen’s cousin in Thailand—a thick, big flavored coconut broth typically served over egg noodles with a slick of coconut oil and chicken fat, pickled mustard greens to cut the richness, fried noodles for crunch, and lime and cilantro to add a refreshing kick.
Read moreRoasted Mushroom Ramen
Roasting mushrooms and vegetables kick starts a flavorful mushroom broth. The addition of a simple soy sauce or tamari flavor base, called a tare (pronounced tar-eh), transforms an already delicious broth into robust ramen soup.
Read moreWeekday Vegetarian Miso Ramen
This vegetarian miso ramen is extremely flexible. The basic idea is to make a quick 5-minute miso flavor base that transforms good stock into lip-smacking ramen broth. Store-bought stock is also a good substitute, and all toppings and garnishes are up to you.
Read moreChris' Thai Coconut-Lime Broth
This recipe makes an extremely flavorful coconut broth infused with lemongrass, galangal, garlic, Thai chiles, and lime leaves. You may have to shop out of your way, but you'll love how easy this is to make: Chop everything in big hunks, drop into coconut milk, simmer, and strain.
Read moreNaomi's Cold Ramen
"I love ramen, period. I love to eat ramen year round, rain or shine, hot or cold. The key to enjoying cold ramen is skimming fat off of the chicken broth very carefully and using Japanese dashi to add umami to the soup."
Read moreZak's Chicken Noodle Soup
"This is a very simple, clean soup, and super efficient in its use of ingredients. You make stock from chicken, and then you use the chicken."
Read more
I was delighted when I experimented by using our Organic Yakisoba Sauce in place of classic Otafuku or Bulldog Okonomiyaki Sauce. It works like a dream! In fact, I insist: try it out! It’s so special!
In the Kansai region, where okonomiyaki was invented and where I lived (Kyoto, Osaka, and Kobe are all within Kansai), the ingredients are all mixed together and cooked as one mass. Many regions have their own adaptations—the other most famous style comes from Hiroshima—but the Kansai version is the easiest to make. I like to eat this with rice and miso soup.